Chicken/lentil stew

chicken-lentil-stew.txt

- Butter
- Flour
- Chicken breasts (or a whole chicken) or green lentils (soaked)
- Chicken stock
- Carrots
- Leek
- Celery
- Potatoes
- Cream
- Parsly 
- Pepper, salt and nutmeg

Make a roux: melt the butter, add the flour until you get a solid mass.
Clean the potatoes, cut them up and boil them in the chicken stock. Meanwhile, clean & cut the veggies.
Remove the potatoes from the water, remove the foam, cut up the chicken breasts and start boiling them.
Remove the chicken from the water, add the roux and leave it boiling until the roux has dissolved.
Sauté all the veggies a bit in butter and add them to the water. Let the veggies boil for a few minutes, depending how crunchy you want them.
Add the lentils here if you're not using chicken.
Take off the heat, add the cream, chicken, potatoes, chopped parsly and mix thoroughly. Add salt, pepper and nutmeg to taste.